A twist on shakshuka, this bowl can be served for any meal, and while it’s substantial as it is, barbecued fish, chicken or lamb make fine additions.
Ingredients
Baharat dressing
Method
1.Cook lentils in a large saucepan of unsalted boiling water until tender (18-20 minutes). Drain well.
2.Meanwhile, cook eggs in a saucepan of boiling water (6 minutes for soft-boiled), then drain, cool under cold running water and peel.
3.For baharat dressing, whisk ingredients in a large bowl to combine.
4.Add lentils, tomatoes, onion and herbs to dressing, season to taste and toss to combine. Serve warm topped with feta, halved eggs and dill sprigs and sprinkled with sumac.
Baharat, a Middle Eastern spice mix, is available from Herbie’s Spices (herbies.com.au) and Middle Eastern delicatessens.